Friday, May 30, 2014
I added grilled tilapia to the menu this week.
I have to admit:
if it's not grilled salmon, I don't make a lot of fish stuff.
I'm not really sure why.
I think I'm afraid!
I don't have too much experience cooking fish.
So I don't really have a great technique.
Also, I don't want my house to smell like fish . . .
I'll forgo eating healthy omega 3 stuff
for not having a smelly fish house.
With grilled tilapia on the menu, I decided we needed something with the fish.
Like a salsa.
I see it in the magazines all the time.
After all, don't most of your dinners look like something out of a magazine?
Yeah, mine either!
Since my boy cherub was home, studying for final exams, he took a break and helped me.
Together we created this little sauce to top our fish.
Honestly, we didn't measure a single thing.
We threw the ingredients into a blender and went with it.
For you, I'm giving a real guess of how much stuff we put into our salsa.
But trust your eyes and mouth -- do you like what you see and does it taste good?
If you don't want your salsa blended, just chop it.
Either way, it can't be wrong!
2 cups fresh pineapple, chopped
1/4 red onion, chopped
1/4 lime, peeled and finely chopped
1 TBSP cilantro
1/4 jalapeno, chopped
If you're blending it, place in the container and give quick pulses until it is to your desired consistency.
If you are going "rustic" in the salsa presentation; chop the ingredients small and place in a bowl and stir.
Either way, refrigerate salsa until ready to serve.
Great on fish, chicken, or even with cinnamon chips!
Tuesday, May 27, 2014
We just celebrated Memorial Day!
My boy cherub played in a baseball tournament close to home.
My girl cherub read a 636 page book.
My mom came for a visit.
We had dinner with my brother's family . . .
and we worked around the house!
I did laundry until I could do no more!
My boy cherub and the Mr. had borrowed a power washer . . .
the testosterone is still high around here!
That thing provided hours of fun for them and they are thinking of more things to clean!
On Monday evening, we sat down to dinner on the patio.
We grilled pork chops and corn on the cob
and I made the Mr.'s favorite potato salad.
For dessert, I made this easy and cool dessert.
I didn't make it up --
I just used the recipe from Kraft!
Over our dessert, we contemplated all of the different flavors that could be used!
I think the next time I make this, I'll do a lime freeze!
Frozen Orange Cream
2 cups orange sherbet, softened*
1 pkg. (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk (NOT evaporated)
1/2 cup orange juice*
1 container (8 oz) cool whip, thawed
LINE 9x5-inch loaf pan with foil and spray with Pam. Spread softened sherbet onto bottom of prepared pan to form even layer. Honestly, I guessed at the sherbet. One can never have too much sherbet . . .unless, of course, the rest of the ingredients don't fit in the pan!
Beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in COOL WHIP; spread over sherbet in pan.
FREEZE 3 hours, or until solid. To unmold, invert pan onto plate; remove foil.
Allow to sit on the counter for a few minutes before slicing the dessert. Once sliced, I returned the dessert to the freezer to remain frozen until ready to serve.
*Substitute lime sherbet, lime juice (or frozen limeade), and some lime zest for a new flavor.
Wednesday, May 21, 2014
Just what everybody wants, right?
Gluten free is a buzz word.
Current diets are based on it.
But for many, gluten free isn't just a diet, it's relief!
We've been on a journey with my boy cherub.
It's been difficult,
with many unanswered questions . . .
We know that gluten is not his friend.
Gluten makes him sick.
Some day soon,
when there's more time,
I'll share a bit of our journey.
Right now, though, I want to share this recipe.
For some, you'll be glad.
You've decided that you're willing to jump into the world of gluten free baking.
For others, you don't even need this.
That's OK -- tuck it away for another day.
One of these days, we might be coming to your house for dinner,
and you'll be stressing out,
and you'll remember this recipe.
You'll decide to mix this up and make a ton of gluten free desserts just to show how much you love us!
Gluten Free Flour Substitute
4 cups rice flour (either white or brown. I use white)
1 1/3 cup potato starch (NOT potato flour . . .that's completely different!)
2/3 cups tapioca flour (or starch . . .it's the same thing!)
Mix all of the ingredients in a large bowl.
Use a whisk to thoroughly stir together.
Place in an air tight container.
Yields 6 cups of substitute.
Substitute is 1:1
Thursday, May 8, 2014
Happy Ocho de Mayo!
OK--it doesn't have the same ring as "Cinco de Mayo," huh?
With this recipe, you'll be won't care what "day of de Mayo" it is
you'll be happy to have it!
Over the weekend, my girl cherub found a recipe that she was dying for us to make . . .
Tequila grilled chicken.
Well . . . .
let's just say we improvised, for a variety of reasons!
Monday, I headed to the store to gather everything we would want to celebrate in a Mexican way!
- corn tortillas
- queso fresco
- margarita mix
We don't know any different . . .we loved it!
If you make this recipe, feel free to make any substitutions that you want;
after all, that's what we did!
My cherub got the recipe from The Pioneer Woman
Well, not directly from her, but from the show, I guess.
I never saw the recipe, I just went on what my cherub said,
as she rattled it off while we were driving to a ball game.
Honestly, I'm not sure I have all the right stuff, but this is how I made it!
Margarita Grilled Chicken
(adapted from the Pioneer Woman)
4 chicken breasts, pounded thin
1 cup margarita mix
1/4 cup of oil
4 cloves of garlic, chopped
1/2 of jalapeno, chopped
1/4 - 1/3 cilantro, chopped
In a large ziplock bag, place all of the ingredients and mush together.
Pop in the refrigerator and let it do its thing until you're ready to grill. A good 8 hours isn't too long!
Preheat the grill and cook; turning half way through grill time to brown both sides and cook evenly.
Serve with charro beans, rice, and sliced avocado.
Saturday, May 3, 2014
The red potatoes looked lonely in the bottom of my refrigerator.
They did have a friend with them . . .
but they got separated!
I had plans for both of them earlier.
But those plans got thwarted!
Now, I had to make a new plan . . .
Roasted Ranch Red Potatoes!
The Mr. and the cherubs love almost any veggie that I roast.
Potatoes are no different!
I wanted to add a little zest to those cuties,
after all, I had left them in the refrigerator to meat their doom if I didn't make a quick decision!
Roasted Ranch Red Potatoes
6 red potatoes (or as many or as few as you need)
1 or 2 dry ranch dressing mixes (make sure they are gluten free if that's your need!)
Preheat oven to 425 degrees.
Wash and cube red potatoes.
Place in a bowl and lightly drizzle with olive oil.
You want just enough to coat but not too much to make greasy.
Sprinkle the desired amount of ranch mix onto the potatoes. Toss to coat.
Place on foil lined baking sheet and spread out in a single layer.
Cook until the potatoes are fork tender and brown in color.
Half way through the cooking time, turn the potatoes to offer each side a chance to brown . . .it's only fair!